Food is an important part of any camp. When the food is good, it can really add to the atmosphere of the camp and adds to the fellowship. When it is bad it can destroy the camp atmosphere or even become a health problem.

In all but the smallest and most informal camps, it is better to have designated cooks (unless the campsite it fully catered)

Firstly, having designated cooks running the kitchen, frees the group leaders to be with the campers. This is important because before and after meals often provides the best opportunity for informal conversations. These opportunities might be missed by group leaders if they are busy running a kitchen.

Cooks who care
Having older members of the congregation attend the camps as cooks, allows these older members to be part of the camp community without having the same responsibilities and expectations as room group leaders. These older members also provide older Christian role models for participants. This is important in many larger congregations where children/teens often only mixed with their own age group (plus a few youth group leaders).

Some cooks have strong gifts/skills in encouraging and hospitality which can give kids a "safe place" to be away from hectic camp life. This means that an "open kitchen policy" should be a goal of any catering team. This should be announced at the beginning of the camp.

Other things worth remembering

The menu will depend on the facilities available at the site, the program, the budget and the aims of the camp. This section is written with the occasional/first time cook in mind. There are other books that better assist more experienced cooks and we will not seek to duplicate their efforts.

A good medical form will ask if there are any special dietary requirements. Check these before you do the shopping.

Sample menu for a weekend camp
Friday
 Dinner  Take away on the way to the camp (don't forget to tell campers to bring extra `  money)

All meals and snacks
  Hot and cold drinks
  Fruit
  Water
  Biscuits (optional, if dessert is available with meal)

Supper Hot chocolate, tea, coffee, biscuits and raisin toast

Saturday
Breakfast
  Cereal (a few different types) and Milk
  Toast, Margarine, butter, jam, vegemite, honey, peanut butter
  Pancakes (optional)
  Bacon or sausages (optional)
  Tomato and onion (optional)

Lunch  (can be pre-made and taken away on an out trip if required)
  Salad sandwiches (self serve) On buns or bread
  With lettuce, tomato, cheese, ham, chicken
  With butter, margarine and unbuttered.

 Dinner
  Spaghetti with parmesan cheese
  and salad

Dessert options
  Damper over an open fire
  Ice cream with fruit or sauce

Sunday
Breakfast    As per Saturday

Lunch
  Self serve BBQ with Hamburger patties
  Eggs, cheese, lettuce, tomato, margarine, butter

Purchasing
On camps with established groups a significant deposit should be required at least one or two weeks before the date of the camp. This will allow the cook to purchase the non-perishable food as soon as the deposits are in.

On small camps you would normally buy all the non-perishable in one trip before you go.
On larger or longer camps, if supermarkets are close at hand, you may choose to shop daily to avoid waste.

If perishables are to be bought before you leave, plan in advance to have enough eskies (with ice) to carry them.

Extra items to purchase
 Washing up gear  Foil for damper if being made  Toilet paper
 Egg rings    Knives and cutting boards   Tin openers
 Matches   Tea towels

To write the shopping list
*  List each item and count the number of times it appears on the menu.
*  Multiply this by the number of campers (don't forget houseparents, speakers, leaders,   cooks, visitors etc.)
*  This gives you the number of servings of each item.
*  To convert this to kg's and litre's consult the packet, a cookbook, or experienced cooks.

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